Café Cubano Batido
1
serving
n/a
Course
Print Recipe
Ingredients
Directions
Ingredients
1 c
whole milk
Jump
½ c
Café Cubano
Jump
¼ c
dulce de leche
Jump
1 ½ oz
dark rum (optional)
Jump
¾ c
crushed ice
Jump
Grated cinnamon, for garnish
Jump

In Cuba!, Dan Goldberg, Andrea Kuhn and Jody Eddy have compiled over 75 recipes highlighting the country’s vibrant cuisine. 

This recipe combines two of Cuba’s most beloved ingredients, coffee and rum, in a cinnamon-spiked drink perfect to kick off a lazy summer afternoon.

Directions

Café Cubano
  1. Prepare the espresso in a six-serving stove-top espresso maker or French press. Pour the first draw of the espresso over the sugar (just enough to wet it). While the rest of the espresso is brewing, whip the sugar and espresso with a spoon or small whisk until it becomes foamy and lightens in color. Mix in the rest of the espresso, letting the foam rise. Pour into espresso cups and serve immediately.
Café Cubano Batido
  1. Combine all of the ingredients except the cinnamon in a blender and blend until frothy. Garnish with grated cinnamon.

Reprinted with permission from Cuba!: Recipes and Stories from the Cuban Kitchen, by Dan Goldberg, Andrea Kuhn, and Jody Eddy. Copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC.

¡Cuba!

Dan Goldberg, Andrea Kuhn and Jody Eddy

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